thefoodsection.com

1 week ago | thefoodsection.com | Mark Blankenship

There are secrets in the fruit tea at Gallatin High. About 10 years ago, a parent passed the recipe to Kay Page, an assistant to the school’s band program who also runs the concession stand during football games. The drink quickly became a sensation. Assistant Principal Johnnie Anderson told me the school sells between 20 and 25 gallons at every game. “If there’s a night they run out before I get my cup, it’s very disappointing,” he said.

3 weeks ago | thefoodsection.com | Mark Blankenship

One of Nashville’s best meat-and-threes is only open 90 minutes a day, four days a week. It doesn’t take reservations. It doesn’t have a sign out front. In fact, it’s not even really a restaurant. It’s Community Lunch, a program hosted by The Scarritt Bennett Center since 2018. A nonprofit conference, event, and community space, Scarritt Bennett sits on an 11-acre campus in Music Row.

2 months ago | thefoodsection.com | Mark Blankenship

Almost everything we eat has a migration story, but some foods have more than one. Sometimes those disparate narratives make sense together, like when chefs from immigrant families create dishes to fuse the cultures that made them. But sometimes the stories are at odds. They shouldn’t be connected at all, yet there they are, stubbornly co-existing in the food.

Feb 24, 2025 | thefoodsection.com | Stephanie Burt

After 11 years as an independent restaurant, downtown Charleston mainstay Edmund’s Oast restaurant is joining The Indigo Road Hospitality Group. Indigo Road Hospitality Group, based in Charleston and employing more than 1800 people across the South in restaurants, bars, hotels, and event venues, is one of the fastest-growing hospitality companies in the nation. Edmund’s Oast (EO) is the first existing restaurant to join the group.

Jan 29, 2025 | thefoodsection.com | Mark Blankenship

I never imagined I’d be one of the last people to eat breakfast at City Cafe. I was there just last week to report on the Murfreesboro restaurant’s remarkable longevity. A generation-spanning fixture in the city’s town square, the Southern-style diner had existed in one form or another since 1900. Curious about what it meant to locals, I sat down for a ham-and-cheese omelette, two biscuits, and some conversation with folks gathered there every day. That was the morning of Wednesday, January 22.